Im starting to like glass (pyrex) to back in for ease of cleaning. Pretty much for anything brownies, banana bread, lasagna, etc. Are there any properties of using these that make a difference in the baking? I know certain materials in stovetop pans make a difference so was wondering about baking.
2007-04-02 03:32:11 · 3 answers · asked by lillilou 7 in Food & Drink ➔ Cooking & Recipes
Glass is better as it is an inert material so it doesn't add anything to change the taste of the food. Also many non stick pans are teflon coated and that, like aluminum or tin are not good for you either. I like to use glass and ceramic if I can.
2007-04-02 03:58:59 · answer #1 · answered by karinuu 2 · 3⤊ 0⤋
I switched to glass pans about 10 years ago because I didn't want to use aluminum or tin anymore ( I don't think they are healthy pans to use).
Those glass pans are still perfect, and I can scrub them with anything, even a Curly-Kate pot cleaner.
2007-04-02 03:42:06 · answer #2 · answered by Anonymous · 1⤊ 0⤋
i really like pampered chef stoneware for brownies, casseroles, etc. it is easy to clean. they say that it cooks evenly. http://www.pamperedchef.com/index.jsp?localeString=en_us
2007-04-02 03:37:21 · answer #3 · answered by Anonymous · 0⤊ 0⤋